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HUMMUS

Now this is a classic go to brought to you by Ina Garten. Seriously, don't buy hummus. You can totally make it yourself. It's really easy. The tahini lasts for quite a long time in the fridge and I always try to have a can of chickpeas and a lemon hanging out, so this is something you can make ANY time. It can be flavored with roasted peppers or an interesting alternative is to substitute a can of pumpkin puree for the chickpeas. The result is just slightly pumpkiny and has a lighter texture.

METHOD
Place all the ingredients except for the water or reserved chickpea liquid in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Add water one table spoonful at a time and continue to puree until the hummus reaches the desired consistency. Taste for seasoning.

Transfer hummus to a serving bowl and drizzle with a little more olive oil and sprinkled lightly with cayenne pepper. Serve room temperature with pita chips, tortilla chips, potato chips or with leaves of endive.